Khao Soi (Northern Thai Curry Noodle Soup with Chicken)

Ingredients

For 4 portions

• 🍗 600g chicken thigh, without skin (raw, boneless)
• 🥣 3 Tbsp curry paste
• 🌿 2 Tsp curry powder
• 🪴 1 Tsp turmeric
• 🥥 800ml coconut milk, canned
• 🍗 1 cube chicken stock cube
• 🥤 500ml tap water
• 🐟 2 Tbsp fish sauce
• 🍯 1 Tbsp palm sugar
• 🍜 400g noodles (dry)
• 🏺 4 Tbsp sunflower oil
• 🧅 4 pieces shallots
• 🌿 15g fresh coriander
• 🍋 2 pieces lime
• 🌿 1 Tsp chilli flakes

Method

1. Cut the chicken thighs into large bite-sized pieces. Thinly slice the shallots (or red onion). Chop the coriander and cut the limes into wedges.
2. Crispy noodle topping: take about 80 g of the egg noodles, loosen them and fry in 3 tablespoons of the oil in a small pan over medium-high heat for 1–2 minutes, turning, until golden and crisp. Drain on kitchen paper.
3. Heat the remaining tablespoon of oil in a large pot over medium heat. Add the curry paste, curry powder and turmeric and fry, stirring, for 1–2 minutes until fragrant.
4. Pour in 200 ml of the coconut milk and simmer for 2–3 minutes, stirring, until the oil starts to separate.
5. Add the chicken and stir to coat. Add the rest of the coconut milk, the water and the crumbled stock cube. Bring to a gentle simmer and cook for 20 minutes until the chicken is tender and cooked through.
6. Season with the fish sauce and palm sugar. Taste – it should be rich, slightly sweet and salty.
7. Meanwhile, cook the remaining egg noodles in boiling water according to the packet, drain and divide between 4 deep bowls.
8. Ladle the hot curry and chicken over the noodles. Top each bowl with crispy noodles, sliced shallots, coriander and a pinch of chilli flakes (or a dried chilli), with lime wedges to squeeze over. Pickled mustard greens are a traditional extra on the side.